Lemon Fig Cake
1½ cups granulated sugar
1 cup vegetable oil
1 tsp ground nutmeg
1 tsp ginger
1 tsp ground cinnamon
1 tsp salt
½ cup buttermilk
1 tsp baking soda
1 tsp vanilla extract
1 tsp lemon flavoring
2 T grated lemon peel (lemon zest)
1 pint coarsely chopped fig preserves (strained)
1 cup coarsely chopped walnuts
Lemon Sauce
1 cup sugar
½ cup butter
¼ cup water
1 egg, beaten well
2 T lemon juice
1 T grated lemon peel
Heat the oven to 350° F. Grease and flour a 10-inch Bundt or tube pan and set aside.
In a mixing bowl, beat the eggs well until light yellow and smooth. Add 1½ cups sugar and the oil and continue beating well to make a thick, smooth batter. In small bowl, combine 2 cups flour with the nutmeg, ginger, cinnamon and salt and stir to mix well. Gradually add the flour mixture to the egg mixture, and mix well. Add ½ cup buttermilk and mix well.
Add the baking soda, vanilla extract and lemon flavoring and stir well. Gently stir in the lemon zest, figs and nuts, mixing just until evenly distributed throughout the batter.
Pour the batter into the prepared pan and bake at 350o for 40 to 50 minutes, until the cake is brown and firm on top, and until a toothpick inserted in the center comes out clean.
To make the lemon sauce:
In a 1 qt microwave-safe bowl, combine sugar, butter and water. Microwave, uncovered, on high for 2-3 minutes or until butter is melted and mixture begins to boil. Stir. In a separate bowl, beat one egg until light and fluffy. Slowly pour the butter and sugar mix into the beaten egg while you stir. Stir in lemon juice and peel. Set aside.
When the cake is done, let it cool in the pan on a wire for about 15 minutes. Loosen the cake from the pan gently, running a table knife around the sides of the pan, and then gently turn it out onto the wire rack. Turn the cake top side up and carefully place it on a serving plate or cake stand.
To serve: You can either pour the lemon sauce over the whole cake or you can spoon warm lemon sauce over each slice as you serve it.
